Green Chicken Enchilada

2-4 pieces chicken breast (I just use canned chicken)
15oz Green chili enchilada sauce
2 cans cream of chicken soup
1 cup milk
2-3 cups mozzarella cheese (or whatever you prefer)
1 cup sour cream
flour tortillas

1. Cook chicken if using chicken breasts.
2. In a medium sauce pan mix: soup, milk, enchilada sauce, and sour cream. Heat over medium-low heat until blended.
3. Cover the bottom of a glass pan with a small amount of sauce and begin building enchiladas by taking a flour tortilla, smearing a small about of sauce in the middle, placeing some chicken and a small amount of cheese. Roll and place in pan.
4. Once pan is full, pour remaining sauce mixture and cheese over the top. Bake at 350* for around 30 minutes, or until bubbly and cheese is melted.
(I always have way to much sauce. I have never halved it, but my try to next time.)